# – Throw in the sugar, vanilla seeds from as well its pod into a saucepan on medium heat. Pour the milk in.

# – Stir until the mixture is almost boiling and the sugar has dissolved. Turn off the heat.

# – Set the mixture aside to cool while you continue with other tasks.

# – Cut the bread slices across into triangular shapes.

# – Butter the bread. You can butter both front & back if you’re hardcore like that.

# – Arrange the bread slices in a baking tin, like this.

# – Then sprinkle a handful of raisins all over the bread slices.

# – In the meantime, break the eggs into the whipping cream.

# – Beat until combined.

# – Then pour in the milk mixture prepared earlier into the egg mixture. Make sure the vanilla pod has been removed. Stir.

# – Next, pour the mixture all over the bread. Set aside for 30 minutes to allow the bread to absorb all the milky, creamy goodness.

# – Put the baking tin into a larger tin filled half way up with water and stick them into a preheated oven at 170 degrees celcius for 45 minutes or until set. You are essentially steaming and baking at the same time with this method.

# – When done, brush apricot jam all over the crust to glaze.

# – Then sprinkle a handful of almond slices all over the top.

# – Stick it under the grill for 10 minutes to brown (top rack of oven, on grill mode).

# – Luxurious bread & butter pudding, DONE!

# – Serve with more whipping cream, ice cream or custard sauce.

# – Yummy!

Soft & creamy in the middle with a crispy, fruity crust. This recipe is enough for 4 but we hoovered everything up in a matter of minutes, just the two of us.